Iced coffee enthusiasts are no strangers to enlivening their beverages with flavoured syrup. Standard, straightforward options like caramel, mocha, vanilla, and hazelnut enhance the integrity of the bean’s natural notes and aromas–the most polarizing being pumpkin.
Yet, in recent years, baristas have sought inspiration from nature, fusing their beverages with floral syrups that add a refreshing touch, especially on toasty summer days. In addition, coffee lovers embellish them with garnishes to produce the most photogenic presentation possible–some even go so far as to dye the milk to up the visual allure. Unsurprisingly, these colourful, eye-catching drinks swiftly earned Instagram-darling status.
Ingesting florals is nothing novel–they’ve been consumed for centuries, as far back as antiquity, for their healing properties and flavours. So, it’s not surprising to come across floral-infused foods like Tunisia’s Kaak Warka pastry made with orange blossom water or France’s Poulet a la Lavande (lavender chicken) or see chefs implementing flowers into their spring menus. Likewise, coffee lovers have caught on, choosing to maximize the life of the seasonal botanicals by transforming them into simple syrups to flavour their beverages well past their respective seasons.
The perfect floral-infused coffee concoction is a matter of trial and error. A gentle dose of syrup adds a subtle floral undertone, while a heavier-handed pour adds a refreshing, vibrant layer of flavour. Striking the right balance so that the syrup and coffee complement–not overpower–one another is crucial. Among Mother Nature’s myriad botanicals, elderflower, lavender, rose, and hibiscus rank among the most popular, and they’re all having a moment.
While they require extra time, specific ingredients, and a dash of patience, floral-flavoured coffee beverages are easy to create at home. Those who prefer to make the simple syrup from scratch can combine fresh or dried flower petals with equal parts sugar and water in a saucepan, bring to a simmer over medium heat, and stir until all the sugar has dissolved. Remove from the heat, steep for a few hours, strain the petals, and store in an airtight container. It will keep in the fridge for up to two weeks and six months in the freezer.
If you want to immerse yourself in the world of refreshing recipes with a floral touch, don’t miss out on our recipes. Our Lavender Latte incorporates grated lime zest for an acidity boost that cuts through the sharp florals, and this Cold Rose Coffee finishes with a sprinkle of pink rock salt. The Sweet Scented Oat Milk Macchiato appeals to vegans and non-vegans alike, comprising red osmanthus flowers, goji berries, and honey. Those who want to impress their guests (or Instagram followers) can get creative with the presentation–perhaps incorporating extra flowers into the garnish or even dyeing the milk for an extra pop of colour.
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